Wordless Wednesday - Let them eat cake

Wordless Wednesday - Festive sprinkles!

(birthday cake for someone at work--doubled recipe for this cake)

The darkest hour

Do any of the rest of you get up early to bake?  I've always been more of a morning person than a night owl.  Plus, there's something so nice about being up before the sun, when the day is still so quiet and undisturbed.  I get so much more done then than if I stay up late to finish something.

Today, it was getting up to make a batch of Swiss meringue buttercream.  (Dorie's recipe from BFMHTY.)  I've made it so many times now, I could practically do it in my sleep. =)  It helps that I had leftover egg whites in my fridge.  I made the cupcakes last night--the Ultimate Chocolate Cupcakes from Cook's Illustrated, minus the ganache filling--and this way they had plenty of time to cool completely.  B surprised me by saying that if she had to pick just one frosting flavor, it would be vanilla.  (She originally wanted me to do a chocolate/vanilla swirl.)  She picked the wrappers, and we decided pink edible glitter would coordinate nicely.

It's so fluffy!!!

Double digits

This weekend has been all about Brianna's birthday.  I can't believe that she's 10!  Friday night (her actual birthday), we had her favorite meal of spaghetti for dinner, and she had a friend sleep over for  the first time.  She requested chocolate mousse cake, since she liked the one I made for Christmas.  I didn't make the exact same cake, instead choosing to try different recipes for the components.  The cake was a chocolate genoise that I found in Rose Levy Beranbaum's Rose's Heavenly Cakes.  I filled the layers with Premium Dark Chocolate Mousse from Cook's Illustrated.  (I would have used the regular chocolate mousse recipe, but I was low on 60% chocolate after making the genoise and needed to use 70% instead.)  The whole cake was covered in a ganache glaze.  I decorated it with a simple vanilla buttercream and some blue edible glitter (B's favorite color).  B said she preferred the last cake I made, but thought this one was pretty good, too.  I found it a little too rich, but finally thought to pair it with some raspberry coulis, which helped.  

Watching:  Doctor Who--The Aztecs.  BBC America is revisiting each of the 11 doctors, leading up to the 50th anniversary later this year.  They are featuring one doctor each month, starting this month.  

Reading:  Still working my way through last week's book, and I've also started on the America's Test Kitchen D.I.Y. Cookbook.  I'm not sure how many of the things I'll try for myself, but it makes for interesting reading regardless.  

Listening:  Assorted playlists that I've put together.  B & G are amused by some of the music when we listen to it in the car.  

Making:  Besides birthday cake, I made Cinnamon Roll Muffins for breakfast this morning.  They were pretty tasty, but I wasn't totally happy with the texture.  I think that the biscuit dough baked up a little tough, and I wonder if it needed some fat (i.e. butter) to tenderize it.  I've think I've made another quick recipe that was better, but I like the idea of using the muffin tin to bake the rolls.  There will probably be more to come on this one... 

tea to get my brain going while I convert the ingredients list to weights

Feeling:  Kind of nostalgic and a little melancholy.  Part of it is due to B's birthday, and part is because last week was the anniversary of when my first husband Nate died.  Some years are harder than others, and this one was more emotional than I was expecting.  

Planning:  A trip to Seattle!  I haven't been back to visit in years (I lived there for several years in the mid-90s), and I'm really looking forward to it.  I'm going BY MYSELF, which is going to be so nice.  I'm excited just imagining a 4-hour plane trip without anyone wanting me to take them to the bathroom, or wanting to borrow my electronics, or complaining about being hungry or thirsty...  

Loving:  My awesome husband, who is willing to deal with the girls on his own for a weekend so I will be able to take the above trip.  He also manages to keep his cool and deal with the girls when they're driving me totally nuts.  

Find more Currently lists here.

Wordless weekend - Birthday girl

Wordless Wednesday - Birthday cupcakes for J

(these chocolate cupcakes, with this frosting)

Wordless Wednesday - 41

Vanilla Cupcake with Chocolate Frosting (both from Bon Appetit Desserts)
that I made for my birthday yesterday;

frosted with a 2D tip as in this video (via Tracey)

Flavor of the month

So here we are at the end of January.  For the most part, my new FOCUS plan is off to a good start!  I did get derailed slightly during the past week--my dad & his girlfriend Judy (who is really great) got here in time for Brianna's birthday last Wednesday and went home Sunday afternoon.  That was okay, though, because I only had one item left to fill in on my list when they got here--the Ingredient focus.  When I came up with the list, I figured that one would be an opportunity to highlight a new ingredient each month.  But I wasn't feeling it.  I considered--and discarded--several possibilities, but nothing was really grabbing my attention.  Since part of my goal this year is to focus on things that have value for me instead of just doing things because I think I should, I didn't want to force myself to make something that might or might not get eaten.  I was also running out of time, so that was a factor. =)  

Some of my best ideas come as I'm lying in bed at night before I fall asleep.  I've taken to keeping one of my notebooks handy so I can jot stuff down more easily so I don't lose it.  Sunday night, what was going around in my head was the fact that my ingredient and pantry categories were already sort of overlapping.  I also wanted to blog about Brianna's birthday cake.  I was also thinking about the new cookbook I bought last Friday.  Something in my brain put all of those things together and got them to gel.  I didn't want to write about ingredients (I'll combine that with pantry going forward), I wanted to write about flavors.  

I've mentioned before that around here, the preferred cake flavor for everyone but me is chocolate.  When I asked B what kind of cake she wanted, I fully expected her answer of chocolate cake with chocolate frosting.  But she surprised me with the filling--she started to ask for vanilla, like last year's cake, but then changed it to raspberry.  Chocolate and raspberry is one of my all-time favorite flavor combinations.  Sold!  I'm not sure exactly what it is about those two flavors that works so well together.  I also like cranberry with chocolate, so I think it has to do with the fruity tartness in contrast to the rich chocolate.  Whatever it is, I'm not complaining. =)  Our favorite filling is Swiss meringue buttercream, for its smooth, creamy texture.  I've tried different ways to flavor it, with varying success.  This time, I turned to the raspberry sauce from my copy of Jeni's Splendid Ice Creams at Home.  It was fabulous in ice cream, and I thought it would work well in the frosting, too.  

B decided she wanted a rectangular cake rather than a round one.  I learned a long time ago that it's a total pain to try to slice a regular 13" x 9" cake horizontally to form two layers.  Instead, I have a couple of quarter sheet pans.  My go-to chocolate cake recipe is the Chocolate Fudge Cake from The Cake Bible.  I love that it gives the option to use natural cocoa powder, which I prefer, and it's made with brown sugar, which contributes to the moist fudgy texture.  The recipe calls for two 9" round pans, but I find that it works great for two thinner 13" x 9" layers.  The baking time is shorter--about 20 minutes. I line the pans with parchment, and let the cakes cool in the pans.  

When I was ready to assemble the cake, I flipped one of the layers onto my serving tray and peeled off the parchment.  I spread the cake with a thin layer of straight raspberry sauce (which is more like jam than sauce in texture), then topped that with a nice layer of the raspberry buttercream.  I then flipped the second cake layer on top (and removed the parchment from that as well).  I put the cake in the fridge so the filling would have a chance to firm up while I made the chocolate frosting.  My favorite recipe for that is a great recipe from Fine Cooking.  It uses sour cream, and I love how the tang cuts through the sweetness of the powdered sugar in the frosting.  It's also really easy to mix up with a bowl and a whisk.  Once the cake had chilled a bit, I covered it with the chocolate frosting.  I used more of the raspberry buttercream to decorate the cake with a shell border around the bottom and stars around the top, as well as a festive message.

The verdict?  Using the raspberry sauce to flavor the Swiss meringue buttercream works very well--you still have a smooth texture.  I've tried using fruit puree in the past, and it tends to be too watery and make the buttercream break.  The raspberry sauce is also tart enough to balance the sweetness of the frosting, plus it makes it such a lovely pink color.  As for the flavor combination, this was a winner, no surprise there.  You can really taste the fruit, and it works so well with the rich chocolate.  I also love the contrasting textures of the silky buttercream and denser chocolate frosting.  

Part of the fun is figuring out what flavors appeal to you, and I love pulling together components from different sources to see how they work together.  I encourage you to do the same, but figured I'd share the ones I used here in case you're looking for inspiration.  The Chocolate Fudge Cake recipe can be round in The Cake Bible.  If you aren't fortunate enough to have a copy, your local library might.  The Chocolate-Sour Cream Frosting recipe can be found in this post (adapted from Fine Cooking).  There are lots of places to find Swiss meringue buttercream; my go-to is Dorie's recipe, which can be found in this post.  The raspberry sauce is pretty straightforward to make, and can be found in the middle of this article in the Post-Gazette (I used regular raspberries, not black).

Wordless Wednesday - Birthday #9

Wordless Wednesday - Birthday girl

Have your cake and ice cream, too

Well, it's back to work for me tomorrow.  On Friday, I stopped by work briefly, and several people asked me what I'd been doing with my time off.  The answer?  Absolutely nothing. =)  Or at least, pretty darn closed to that.  I did get to spend a couple days with Gillian (while Brianna was at school), which was nice.  At her request, we did a little shopping on Thursday.  Ah, to be 4-going-on-5 again--the days when all it takes to make you happy is some new socks and leggings and a 99¢ plastic pencil box.  Maybe it was the youthful company, but I did a little shopping for myself, and walked out of Office Depot with over a dozen colorful Sharpies.  I try to stay out of there, since I lack willpower when it comes to office supplies... =)

I also did lots of baking over the past week.  The most involved creation for the week was also one that would easily win the heart of any 4-year-old, not to mention most big kids.  I've mentioned before that I'm a DBCB.  The reason I went into work on my vacation is that Friday was the birthday of one of my employees, and another has a birthday tomorrow.  Fortunately, they're both old enough not too complain too much about having to share.  But just in case, I found a good solution--I made everyone a cake of his or her own.  My employee A has been nagging me incessantly about making peanut butter ice cream for her ever since I brought some to work for another event.  She even suggested that I make ice cream cake.  Normally that would be too hard too pull off, but since I was off, I could bring the dessert in at lunch time so it wouldn't have time to melt.  So I made a bunch of mini ice cream cakes!

The first thing to decide on was the cake.  I knew I wanted chocolate, and a cake that would be good cold.  One of the first recipes to come to mind was one from Dorie Greenspan's Baking From My Home to Yours.  If you're familiar with the book, you'll remember the fabulous cake on the cover.  In the headnote for the recipe, Dorie says, "Freshly made or at room temperature, they [the layers] are moist and a little fluffy; chilled, they're still moist, but denser and firmer, very much like a super-fudgy brownie."  That sounded like just what I wanted.  Since I wanted thin layers, I used my quarter-sheet pans in place of the 8" rounds called for in the recipe.  (The bake time was 20 minutes, and I lined the pans with parchment to make it easy to remove the layers once cooled.)  For the ice cream layer, I used one of the same pans, and right after churning the ice cream, I spread it in the parchment lined pan and froze it until it was very firm.  

For the assembly, I used a 2 1/2" biscuit cutter (from this set) to cut out rounds.  I got 14 from each layer.  I stacked the layers--cake, then ice cream, then cake--and stuck the cakes into the freezer overnight to make sure they were completely frozen before I covered them in chocolate.  I debated what to use for a coating, but decided to go with the Chocolate Bombe Shell from my copy of Jeni's Splendid Ice Creams at Home.  (The peanut butter ice cream was also from that book.)  I put the cakes on a rack placed over a sheet pan lined with non-stick foil and spooned the chocolate mixture over them.  I did three at a time, keeping the rest in the freezer until I was ready for them.  Also, if you work fast, you can put sprinkles on top before the shell completely hardens so they stick well.  The nice thing about the chocolate shell mixture is that you can stick the sheet pan in the freezer for a few minutes and the chocolate will harden so that you can easily peel it off the foil.  Then you can just break it up and remelt it.  

The verdict?  Well, this is now the newest "best thing that you have -ever- made!" according to my co-workers.  It was a big hit here at home, too.  I'm already thinking of different flavors that I can put together, especially since Gillian wasn't a huge fan of the peanut butter ice cream.  I have lots of cake scraps left, too, so they may end up in some sort of trifle, unless I manage to just eat them all.    

If you'd like to try these little cakes for yourself, here's where you can find recipes for the components I used.  Or you can just have fun experimenting for yourself.  Enjoy!

Dorie's Devil's Food Cake

Jeni's The Buckeye State ice cream (I left out the chocolate bits & used Golden Syrup instead of honey)

Chocolate Bombe Shell (I doubled the amounts listed in this post)

That's the way I like it

I've been trying to write this post for the past week, and just haven't been able to figure out what to write.  Then last night I opened up my Google Reader, clicked on the latest Baking Banter post, and started laughing.  Why?  Because I'm a proud DBCB, and have been for a long, long time.  What's a DBCB, you ask? A Designated Birthday Cake Baker, of course.  Meaning that I bake birthday goodies for all the people I work with.  I've been doing it for about 15 years, and it's always appreciated.  Sometimes it's cake, sometimes cupcakes.  I've made strawberry shortcake a couple times, and several cheesecakes.  I'll come up with something on my own if necessary, but I certainly take requests.  The one that sticks out most in my mind is the German Chocolate Cake I made a few years ago for one of my employees.  I absolutely detest coconut, so I didn't actually sample the topping or the finished cake.  Fortunately, it was  a hit.  And everyone was amused by the fact that along with the cake, I also brought the rest of the bag of coconut to work.  I wasn't about to let it stay in my house!

For this latest cake, I didn't have to do anything traumatic like buying coconut.  =)  I asked M, the birthday girl, if she had any special requests.  She commented on how much she liked the texture of the frosting on the cupcakes I'd brought in a while back.  They were topped with Swiss meringue buttercream, which I've made many times.  Her only other request was something non-chocolate.  As Brianna would say, she likes chocolate, but it's not her favorite.  So I decided to go with a classic vanilla cake topped with vanilla buttercream.  I thought M would be happy with it, and I suspected that no one else would complain.  It's kind of like my favorite plain cheese pizza.  Most people might not request it, but no one will turn it down if it's around!  

For the cake, I used my favorite white cake recipe from The Cake Bible, the White Velvet Butter Cake.  I added a tablespoon of rainbow non-pareils to the batter to make the layers more festive.  You just have to work quickly to fold them in, so you don't end up with streaks of color in the batter instead of just polka dots.  I wanted a taller cake, so I baked the batter in 8" round pans, rather than the 9" ones called for in the recipe.  The layers took about 40 minutes to bake.  

As I mentioned, for the frosting, I knew I wanted to make a Swiss meringue buttercream.   I decided to try out a new recipe, from The Sweeter Side of Amy's Bread.  The main difference is that it uses about 20% shortening instead of all butter, which is supposed to help keep the frosting a bit more stable at room temperature.  As hot as it's been here lately, I wanted all the help I could get to keep the frosting from melting.  

When I was assembling the cake, I topped the bottom layer with vanilla buttercream, then had the idea to add something else.  I still had some of the raspberry "sauce" that I used for this ice cream, so I spread it on top of the frosting, before adding the second cake layer.  The whole cake got covered in buttercream, then I piped rosettes around the top (thanks to another Baking Banter post for the inspiration) and a shell border around the bottom.  The finishing touch was some rainbow sparkling sugar.

The verdict?  This cake was a huge hit with the birthday girl and everyone else who tried it.  The frosting was still rather soft, but I think it did hold up a bit better than my usual all-butter SWBC would have.  The raspberry filling in the middle was just what the cake needed--a tart contrast to all the sweetness.  I'll definitely be using that again.  

I had a lot of fun making this cake.  I love the way it turned out.  One of my favorite parts of baking is pulling together a bunch of components from different sources to make something new.  I might not make this exact cake again, but that's okay, since I'll enjoy making the next one just as much.  I encourage you to pull some books off your shelves (or find recipes online, if you prefer) and do the same thing.  Have fun!

The big one (well, one of them, anyway)

About a week ago, I was having a conversation with (my 4yo daughter) Gillian as we were in the car on the way to the daycare.  I asked her if she knew that she was going to get to stay home with me on Monday (Presidents Day, the 21st).  "Yes! That's my day off!"  "Do you know what else it is?"  "Is it your birthday?"  "Yes, it is.  How old do you think I'm going to be?"  "100?"  Thanks, kid.  =)  

So yes, this past Monday was my birthday.  While I'm not quite 100, it was one of those birthdays with a zero at the end.  When I told Gillian which one, she insisted that we count from 1 to 40, just because she could.  Again, thanks. =)  I didn't really have any special plans for the day, in part because I knew Gillian would be home with me all day.  We went to Costco (and G was very disappointed in the lack of samples on weekdays), and did some baking.  

I was thrilled to get lots of wonderful birthday wishes from family and friends.  My family knows me well--my in-laws sent a baking-themed card, my sister Kate & her husband Jeff sent a gift card to King Arthur Flour, and my Dad and Judy sent a gift card to Sur la Table.  Time for some shopping! =)  (I already have my eye on this pullman pan. Though I still don't understand why they don't just sell the lid with it...)  The big question everyone kept asking, though, was who was making my birthday cake?  

There are two answers to that. The Friday before my birthday, one of my bankers made a cake for me and brought it to work.  It was one of my all-time favorites, yellow cake with chocolate frosting.  She was a little worried that I wouldn't like cake from a box mix.  My thoughts on that?  Any cake that someone else makes for me is awesome!  Plus, who doesn't like box yellow cake?  =)  It was fantastic.  

I also made cake for myself on Monday.  Gillian helped a bit with stirring and licking beaters. =)  Unlike the rest of my immediate family, I prefer vanilla cake with my chocolate frosting.  Since I was in the mood for raspberry filling, I decided to make white cake, since I think it works better than yellow for that.  My go-to recipe for white cake is in one of the first baking books I ever got, The Cake Bible.  It's the White Velvet Butter Cake.  One of the great things about making white cake instead of yellow is that I got to get some of the egg whites out of my freezer. =)  For the filling, I got to use more egg whites, since I made my favorite Swiss meringue buttercream, flavored with raspberry.  And I went the easy route for the frosting--I can probably make the sour cream-chocolate frosting in my sleep, I've made it so many times now.  I like lots of layers, so I sliced each of the 9" layers in half so I had four layers of cake with filling between them.  I didn't want to mess with decorating, so I just swirled the chocolate frosting on the top.  Brianna and Gillian insisted it needed something more, so we added some multicolored non-pareil sprinkles.

The verdict?  Well, that's kind of a silly question, since I made it with flavors that are my favorites.  Honestly, though, I might change the frosting next time.  The raspberry buttercream was fantastic with the texture of the cake.  The chocolate frosting was a bit heavy for the whole thing.  I might have to try it with chocolate buttercream for the outside next time, or maybe a milk chocolate ganache glaze.  It was still very tasty, though, and was eagerly eaten by everyone here.  

If you'd like to try making the White Velvet Butter Cake, you can find the recipe here.  The Sour Cream-Chocolate Frosting is in this post of mine.  And the Swiss Meringue Buttercream is in my post on Dorie's Perfect Party Cake.  (I added about 1/4 to 1/3 cup of raspberry fruit butter to the buttercream to flavor it. Raspberry jam should work as well.)  

It's great to be eight

While I may have issues with January, one part that makes me really happy is Brianna's birthday.  I can't believe she turned 8 today! It seems like just yesterday that she was a tiny baby, and now she's even past the little girl stage. While she's changed so much, one thing that hasn't changed at all is her favorite cake--chocolate cake with chocolate frosting.  Both the cake for her party on Sunday and the cupcakes for school today were very chocolatey, though she surprised me by asking for vanilla filling for the cake.  (It ended up being really good!)  

Somehow in the midst of all this chocolate cake baking, I managed to find time for this week's Tuesdays with Dorie recipe.  As luck would have it, it was another cake!  Jennifer of Cooking for Comfort picked the Nutty, Chocolatey, Swirly Sour Cream Bundt Cake for us to make this week.  It still had some chocolate in it, but I figured the vanilla cake would be a nice change from everything else.  I was originally going to bake it on Saturday, but that day got eaten up with a trip to IKEA and some subsequent assembly.  (One down, two to go!)  B's birthday party was at lunchtime on Sunday, so it was Sunday evening before I finally got to tackle the bundt cake.  

This cake was easy to mix up--it uses the creaming method, with sour cream for the dairy/liquid.  The batter is layered with the swirl ingredients--batter, swirl, batter, swirl, batter.  I left a few things out.  I skipped the orange zest in the cake batter, since I wasn't in the mood for orange (and didn't have any to zest, as it turned out).  For the swirl, I used brown sugar in place of the granulated sugar called for in the recipe.  I kept the cinnamon and mini chocolate chips, but skipped the dried fruit and nuts, as they would have resulted in complaints from one or both of my children.  I couldn't pass up the chance to use my new bundt pan again, and the amount of batter was just right for that pan.  I started checking the cake at about 50 minutes, since I'm still getting used to this new pan.  I pulled it out of the oven at 65 minutes.

The verdict?  I liked this one, but the cake was just a tad dry.  I may have overbaked it slightly, but it kept testing not-done in the middle--confused by the swirl, no doubt.  And I'd actually prefer it with nuts instead of the chocolate chips.  I don't like cinnamon with chocolate, but I love it with pecans.  Of course, B&G love anything with chocolate chips, so they thought it was fine as is.  About half the cake went to the daycare on Monday.  When I picked up Gillian today, I found an empty container and a note thanking me for the yummy cake. =)

If you'd like to give this one a try, and come up with your own version of the swirl, you can find the recipe on Jennifer's blog.  To see how everyone else fared, check out this week's Links.  

Some pics of my 8-year-old birthday girl Brianna, then and now.  Where does the time go?  How do they get so big so fast?